• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince or grate ginger. Peel and mince garlic. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Finely chop cilantro.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the ginger and cook until fragrant, 30 seconds. • Stir in rice, 3/4 cup water (11/2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, in a large bowl, combine pork*, panko, ponzu, garlic, remaining ginger, salt (we used 3/4 tsp; 11/2 tsp for 4 servings), and pepper. • Form mixture into 10-12 meatballs (20- 24 meatballs for 4). Place meatballs on a lightly oiled baking sheet. • Roast on top rack until browned and cooked through, 14-16 minutes. Simply swap in beef for pork.

• Meanwhile, in a medium bowl, combine cucumber, carrots, half the cilantro, and 1/4 of the vinegar. Season with salt and pepper. • In a small bowl, combine mayonnaise, 1/4 of the vinegar, and up to half the chili sauce to taste (save the rest for the next step).

• In a second large bowl, combine 21/2 TBSP sweet soy glaze (5 TBSP for 4 servings), 1/2 tsp sugar (1 tsp for 4), and remaining chili sauce to taste. (Be sure to measure the sweet soy glaze; we sent more.) • Once meatballs are done, carefully transfer to bowl with sauce; toss until meatballs are thoroughly coated and sauce is just warmed through.

• Fluff rice with a fork; season with salt and pepper. • Divide rice between bowls and top with meatballs, any remaining sauce from bowl, and pickled veggie salad. Drizzle with chili mayo. Garnish with remaining cilantro and serve.